An important thing to note is that you have to let the cake chill in the fridge for at least 4 hours for it to set. Cut and serve when chilled for a firm cheesecake. Leave it out from the fridge to return to room temperature for more gooeyness. I prefer something more gooey, so I left my cake out for about 10 minutes before slicing into it. 

Happy baking!

MATCHA BASQUE BURNT CHEESECAKE RECIPE 
by Sumopocky

Equipment
7 inch round cake pan
Baking paper

Ingredients
575g of Cream cheese
150g of Caster sugar
25g of Cake flour
5 Eggs (regular size)
4 tsp of Pandan paste
360ml of Heavy cream
25g of Cake flour
Directions
1. Preheat the oven to 220°C.
2. Line the cake pan with baking paper. Press the paper well into the mould.
3. With an electric mixer, beat the cream cheese.
4. Add the caster sugar to cream cheese, and beat till it is white and fluffy.
5. Beat in the eggs, followed by pandan paste.
6. In a separate bowl, sift the cake flour into the heavy cream. Mix it and pour it through the sieve into the cheesecake mixture in Step 5. This is to prevent lumps and ensure a smooth texture.
7. Beat the mixture to ensure everything is combined well and there are no lumps.
8. Knock on countertop to prevent air bubbles.
9. Bake in the preheated oven at 220°C for approximately 30 to 35min. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
10. With the cheesecake still in the pan, let it cool to room temperature. Then, chill in the fridge for at least 4 hours.
11. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!

(No Bake Original and Chocolate Cheesecake with Raspberry Jelly)

80g of Digestive biscuits

50g of Melted unsalted butter

Half a banana, sliced

200ml of Heavy cream

200g of Cream cheese

40g of Caster sugar

7g of Gelatin powder

3 tablespoons of Water

70g of Dark chocolate

1/2 packet or 60g of Jelly powder (I used Hollyfarms Konnyaku Jelly Powder)

250g of Water

30g of Raspberry jam

1. Crush digestive biscuits

2. Mix unsalted butter with the biscuits

3. Line a cake pan with a cake collar, with cling wrap at the bottom. Then, fill the base with the crushed biscuit butter mix.

4. Press the biscuit base firmly into the bottom.

5. This step is optional: Line the sides of the cake pan with sliced bananas.

6. Refrigerate while you prepare the cheesecake batter.

1. Beat heavy cream, till it is about 50% whipped.

2. Mix in the cream cheese and caster sugar.

3. In a separate bowl, add water to gelatin powder and wait till it blooms. Then, add and mix well into the cheesecake batter.

4. Split the batter in two. Remove the cake pan from the fridge, and fill the pan with half of the batter. Place in the freezer.

5. Meanwhile, melt the dark chocolate and mix into the remaining half of batter.

6. Remove the cake pan from the freezer, and add the chocolate cheesecake batter from step 5. Smooth it out, and place back in the freezer.

1. Boil the water in a pot.

2. Add jelly powder, and mix well. Stir continuously.

3. Mix in the raspberry jam.

4. Pour the raspberry jelly on top of the cheesecake. Let it harden in the fridge.